High in the mountains of El Quiché, the smallholder farms around Joyabaj grow coffee on steep, shaded slopes where cool nights and slow ripening build real depth in the cherry. For this lot, the fruit is pulped and dried with a layer of its sticky mucilage still clinging to the seed: the honey process. That extra time with the fruit adds sweetness and a round, syrupy body while keeping the clean, bright structure Guatemalan coffees are known for. Expect notes of brown sugar, stone fruit, and a soft citrus finish.

Long Bend is our micro-lot label, reserved for rare, small-batch coffees we think deserve their own spotlight. This one is certified USDA Organic and sourced through direct trade, and roasted to cinnamon in Manchester, NH to let the origin speak. It’s limited, and it was first poured only at our café. Now you can bring it home.

Available only in Whole Bean and Roaster Ryan creates the roast level. Agtron reading is listed on the package.